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X Italian Breads and Pizzas
Fugaccio/Fogaccia per Antipasto (using yeast, olive oil, water and onions)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Basic bread recipe
1/4 cup olive oil
1 cake yeast
1 tablespoon salt
6 1/4 cups flour
2 cups or more lukewarm water

For topping
Olive oil
Coarsely chopped onions
Salt and pepper


Make a soft dough (using basic bread recipe), and roll out to a 3/4-inch thickness, then lay in a well-oiled pan.

Spread olive oil generously over the top, then sprinkle with coarsely chopped onions, pushing the pieces well into the dough.

Sprinkle with salt and pepper, then let rise to double in bulk; bake in a fairly hot oven (425 degrees F.) for about 30 minutes until well browned.

Fugaccio should look rough and bubbly.

Serve hot, cut into squares or wedges.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo of store-bought fugaccio: Mary Melfi.

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